Windfall Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the jelly
Instructions (9)
  1. Wipe and stalk any small apples, windfalls, &c., but do not peel or core them, and cut out all bruised or decayed parts.
  2. Three parts fill a pot with them, with enough cold water to well cover them, and cook them to a pulp.
  3. Drain off till all the juice is extracted (as in preceding recipes).
  4. Weigh this juice.
  5. To each quart of juice add 1lb. sugar, six or seven cloves, a saltspoonful of grated nutmeg, a little stick cinnamon (tied up in muslin), and the thinly-pared rind and juice of half a lemon.
  6. Boil till thick.
  7. Remove the spice.
  8. Pot the jelly.
  9. When cold it should be solid.
Original Text
Windfall Jelly.—Wipe and stalk any small apples, windfalls, &c., but do not peel or core them, and cut out all bruised or decayed parts. Three parts fill a pot with them, with enough cold water to well cover them, and cook them to a pulp. Drain off as in preceding recipes till all the juice is extracted. Weigh this, and to each quart add 1lb. sugar, six or seven cloves, a saltspoonful of grated nutmeg, a little stick cinnamon (tied up in muslin), and the thinly-pared rind and juice of half a lemon. Boil till thick, then remove the spice, and pot it. When cold it should be solid. (A most excellent and economic recipe.)
Notes
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